1/2 lb. sugar snap peas, trimmed and, if large, halved diagonally
1 English cucumber, halved lengthwise, seeded and sliced
1 bunch (1 lb.) radishes
1/4 cup sesame seeds, toasted
1 TB seasoned rice vinegar
1 tsp. cider vinegar
| | | Cook peas in a sauce pan of boiling salted water just until they turn a brighter shade of green, about 30 seconds. Drain in a colander and rinse under cold water to stop cooking. Cut halved cucumber and radishes crosswise into 1/4" slices. Toss peas, cucumber, radishes, and sesame seeds with vinegar's and season with salt and pepper. Serves: 4.
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